Applications of Polydextrose in Baking Foods

1. Extremely Low Calorie

2. High Fiber Content

3. Superior Solubility

4. Sugar-like Texture

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Product Details

Applications of Polydextrose
in Baking Foods

Polydextrose is a versatile soluble dietary fiber. It acts as a low-calorie bulking agent, replacing sugar and fat while maintaining texture in baked goods.

✨ 1. Core Characteristics

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Low Calorie

Provides only 1.0 kcal/g compared to sucrose (4 kcal/g). Ideal for developing low-calorie baked goods without compromising volume.

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High Fiber

Contains over 90% soluble dietary fiber. Enables "High Fiber" claims on product packaging easily.

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High Solubility

Dissolves easily (80% at 20°C) to form a clear solution. Extremely easy to incorporate into liquid or dry mixes.

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Sugar Texture

Mimics the bulking property of sugar. Keeps cakes and cookies from becoming hard or flat when sugar is removed.

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High Stability

GRAS status. Highly stable across wide pH ranges and high baking temperatures. Does not degrade easily.

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Neutral Flavor

No bitter aftertaste. Only slightly sweet, allowing delicate flavors like vanilla or fruit to shine through.

💚 2. Health Benefits

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Promotes Gut Health

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Increases Satiety

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Low Glycemic Index

❤️

Lowers Cholesterol

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Mineral Absorption

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Prevents Constipation

🌍 3. Global Application Cases (2025)

🇨🇱

Natura List Premix

Pancakes • Chile

Sugar-Free, High Fiber, Gluten-Free Formulation.

💡 Core Value

Acts as the core functional ingredient. Polydextrose restores the volume and fluffiness lost by removing sugar, preventing pancakes from being flat, while retaining essential moisture.

🇧🇷

Mundo Verde Panettone

Holiday Cake • Brazil

No Added Sugar, Traditional Soft Texture.

💡 Core Value

Replaces the "non-sweet" functions of sugar. By regulating water activity, it ensures the Panettone rises properly and maintains its airy crumb structure, which is typically difficult without sucrose.

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Felices Las Vacas

Cookies • Argentina

Low Sugar, High Protein, Plant-Based.

💡 Core Value

Uses "Partial Sugar Replacement". Polydextrose adjusts dough viscosity for uniform thickness and provides the necessary crispness (snap) that high-protein doughs often lack.

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Quest Lemon Cookies

Functional • Poland

Keto-friendly, High Protein, Frosted.

💡 Core Value

Solves the "dry and hard" texture issue in whey protein baking. Works with Erythritol to soften the protein network, creating a soft, cake-like texture with minimal net carbs.

🇨🇴

Ananda Yogurt Cake

Cakes • Colombia

Quadruple Sugar Substitute, Yogurt Infused.

💡 Core Value

Polydextrose adds necessary "body" and mouthfeel to balance the high acidity and protein from yogurt, preventing the cake from becoming dense or sticky.

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